Soft and tender, these cake batter condensed milk cookies prove everything is better with sprinkles! This is a great recipe to use up leftover condensed milk.
I can’t have partially used cans of condensed milk in my fridge. It’s just too dangerous for me. I’d want to stir it into all the coffee and tea, and then I just won’t sleep with the increased coffee consumption! So I need to find creative recipes to use up the extra. These pops I posted are a good one, as are these condensed milk cookies! And they only use a few ingredients you probably already have on hand.
Unless you’re me and you don’t usually keep boxed cake mix in the house. BUT, these cookies were an excellent reason to buy the cake mix, so it all worked out. And while the flavor of these cookies isn’t exactly “cake batter”, you can always augment that with a little trick I’ll share in the recipe notes if that’s the flavor you want. As written, you’ll get a lovely lightly sweet cookie with a tender crumb. The neighborhood kids inhaled them! So did the adults, actually. Who doesn’t love a soft funfetti cookie?
Why use cake mix in condensed milk cookies?
The reason I chose to use cake mix in this condensed milk cookie recipe is threefold. First and foremost, I wanted to keep these cookies soft. Classic condensed milk cookies have a tendency to get hard if even slightly over baked, and can be a little crumbly. The leaveners in the cake mix keep the cookies soft for days!
Second, I wanted the option to give these a “cake batter” cookie flavor. I do enjoy cake batter flavored desserts. And when a girl feels like a cake batter flavored treat, she bakes a cake batter flavored treat… using cake mix. Because it’s easier here. My first batch wasn’t too heavy on the cake batter flavor though, so if that’s your goal, go ahead and use the modification in the recipe notes as it helped immensely creating that flavor. I use a similar trick here in my funfetti cream cheese spread.
Third, I was trying to keep the ingredient list as short as possible! There are hacks online to replicate box cake mix, but sometimes short and sweet is better. And since the humans wanted to help me as soon as they saw the sprinkles come out, less ingredients was definitely the wiser choice. Besides, I know some of you are lazy bakers haha. A shorter recipe means you’ll be more likely to try this out! 😉
What kind of box mix should I use?
I just used a basic yellow box mix since I had a lot of sprinkles to use at home. If you don’t have sprinkles, you can use the funfetti box mix and the sprinkles are included for you to use. Fair warning, you may end up using all the sprinkles in the box and not using all the cake mix. It just depends if they’re separate from the flour or not. If they aren’t separate, you’ll probably want to add some extra sprinkles to get a good distribution of sprinkles per cookie. That’s up to you.
I really hope you enjoy this recipe for funfetti condensed milk cookies! My family is looking forward to the next bit of “extra” condensed milk so they can enjoy another batch. Of course, now that I found a squeeze bottle at the store, they probably won’t have to. Enjoy, darlings!
Cake Batter Condensed Milk Cookies
Use up leftover condensed milk with this tender cake batter condensed milk cookie recipe!
Ingredients
- 1 cup self-rising flour
- 1/2 cup boxed cake mix
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter, softened
- 1/3 cup sprinkles (jimmies work best)
- 1/2 teaspoon vanilla extract and almond extract (optional - see notes)
Instructions
- Preheat your oven to 350 F and line 2 baking sheets with parchment paper, set aside.
- Whip the butter on medium speed in a stand mixer fitted with the paddle attachment or using a hand mixer in a mixing bowl until light and fluffy. Scrape the sides of the bowl and stir in the condensed milk.
- Sift together the flour and cake mix, then add to the butter and condensed milk, stirring until just combined. Stir in the sprinkles.
- Use a small cookie scoop (tablespoon size) to portion out your cookies. At this point you may either freeze the cookies for baking later, or chill the dough in the refrigerator up to 24 hours.
- Bake the cookies 8-9 minutes until the edges show a very slight color. Pull out of the oven and allow to set on the sheet 5 minutes before moving to a rack to cool completely.
- Store cooled cookies in an airtight container at room temperature up to 5 days.
Notes
I used a yellow box cake mix for these cookies and found the cake batter flavor to be mild. The cookies were a HIT with the small human and still delicious!. But if you'd like a bolder "cake batter" flavor, add 1/2 a teaspoon of vanilla extract and 1/2 a teaspoon of almond extract to the cookies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
